Creamy Mushroom White Bean Soup with Garlic Parmesan Croutons
This Creamy White Bean Mushroom Soup does something I have never done before, but should have a long time ago. Unlike most creamy mushroom soups that rely on heavy cream, coconut milk, cashews, or a flour roux, this one gets its silky texture from blended white beans. That sneaky addition packs the broth with plant-based protein and you would never guess it is in there. What I love most is how deeply browned the baby bella mushrooms get, and those crispy garlic parmesan croutons on top are the finishing touch. Those two things are what make this soup stand out from the rest, and I have a feeling it will be one you come back to again and again.
Servings: 4
Calories: 326kcal
Equipment
Ingredients
- 8 oz sliced baby bella mushrooms
- 1 tbsp avocado oil
- 1 medium yellow onion diced
- 4 garlic cloves
- 2-3 springs fresh thyme leaves
- 2-3 tbsp dry sherry or dry white wine
- 2 cans cannellini or Great Northern beans 15 oz each - drained & rinsed
- 3 cups vegetable broth
- 1 tbsp white miso
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 heaping handfuls fresh spinach
Garlic Parmesan Croutons
- 2 cups cubed sourdough bread
- 1 tbsp melted butter (choose a df version if vegan)
- 1 heaping tbsp shredded parmesan (choose a df version if vegan)
- 1/4 tsp garlic powder
Instructions
- Cook the mushrooms: Heat a large dry pot over medium-high with no oil and no salt. Add the mushrooms in a single layer. They will squeak, then release their water, then the water cooks off, then they start to brown. Do not stir much. Once they are deeply golden, move them to a plate.8 oz sliced baby bella mushrooms
- Cook your onion/garlic: To the same pot, add oil and your diced onion and garlic cloves. Cook for 3-4 minutes, until the onion has softened and slightly browning. Add the leaves of your thyme sprigs and cook for another minute. Deglaze the pan with the white wine or sherry.1 tbsp avocado oil, 1 medium yellow onion, 4 garlic cloves, 2-3 springs fresh thyme leaves
- Blend your beans: To a blender, add your cooked onion/garlic mixture along with ONE can of drained white beans and 1 cup of vegetable broth. Blend until it's very smooth.2 cans cannellini or Great Northern beans, 3 cups vegetable broth
- Simmer: Add the blended creamy mixture to the pot along with the cooked mushrooms, 2 more cups of vegetable broth, your other can of white beans, white miso, salt, and pepper. Bring to a simmer for 10 minutes, stirring occasionally.2-3 tbsp dry sherry or dry white wine, 1 tbsp white miso, 1/2 tsp salt, 1/4 tsp black pepper
- Make your croutons: While your soup simmers, make your garlic parmesan croutons. Preheat oven to 350°F. Cut up some sourdough bread into 1 inch cubes until you have about 2 heaping cups of cubes - add to a medium-sized bowl. Pour over your melted butter, sprinkle on your parmesan, and garlic powder. Toss to combine.Spread evenly on a small baking sheet and crisp for 10 minutes or until golden. Set aside until ready to eat.2 cups cubed sourdough bread, 1 tbsp melted butter, 1 heaping tbsp shredded parmesan, 1/4 tsp garlic powder
- Finish off your soup: Once your soup has simmered and the flavors melded together, add your fresh spinach and stir until it's wilted.2 heaping handfuls fresh spinach
- Serve: Ladle some soup into a bowl and top with your croutons, fresh black pepper, and more thyme (if desired). Enjoy!
Allie's tip: Make sure your miso dissolves. You do not want to bite into a chunk in your soup. I like to scoop out a little of the warm broth in a small bowl, whisk the miso into that first, then stir it back in.
Notes
Tips/Notes:
- Whisk the miso into a little warm broth first so it dissolves fully.
- Blend the bean mixture until it is completely silky with no grainy texture.
- If the soup is thicker than you like, add a splash more vegetable broth.
- Store the soup in the fridge for 4-5 days. Keep the croutons in a separate airtight container at room temperature so they stay crunchy.
- Day old bread works the best for croutons - but use whatever you have on hand for convenience.
Nutrition
Calories: 326kcal | Carbohydrates: 50g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 1278mg | Potassium: 982mg | Fiber: 9g | Sugar: 5g | Vitamin A: 541IU | Vitamin C: 5mg | Calcium: 145mg | Iron: 6mg